An easy dessert that’s perfect for passing at parties. Balance super sweet coconut-chocolate rounds with a bit of grassy, earthy olive oil, woody rosemary, and flaky fleur de sel. Recipe courtesy of Chef Alessandro Gargani.
You can substitute coconut You can substitute coconut milk with 3½ ounces coconut milk powder and 1⅔ cup watermilk with 3½ ounces coconut milk powder and 1⅔ cup water
Line the cups of a muffin tin with the cupcake wrappers.
In a double boiler set over medium-low heat, melt the chocolate together with the coconut milk, stirring constantly. Remove the bowl from the heat, and set aside.
Beat the chocolate mixture with a hand whisk for 5 minutes. Pour the chocolate filling into the muffin tins. Then refrigerate until chocolate is completely set (about 2 hours).
Unmold the chocolate onto individual serving plates, and discard the paper. Drizzle the chocolates with the oil and sprinkle with the salt and rosemary. Garnish with a fresh sprig of rosemary.